Description
Learn how to make traditional German Kartoffelpuffer, delicious potato pancakes that are crispy on the outside and tender on the inside. Perfect for breakfast or as a side dish!
Ingredients
Units
Scale
Potato Pancakes:
- 2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)
- 1 small yellow onion, very finely grated
- 2 large eggs
- 1/4 cup all-purpose flour (or more if needed)
- 1 teaspoon sea salt
- neutral-tasting oil for frying
Instructions
- Prepare the Potato Mixture: Thoroughly wring out the liquid in the grated potatoes. Combine drained potatoes with onion, eggs, flour, and salt to form a tacky mixture.
- Cook the Pancakes: Heat oil in a pan, spoon mixture into pancakes, and fry on both sides until golden brown, about 3-5 minutes each. Drain on paper towels.
- Serve: Enjoy hot with applesauce, fruit compote, powdered sugar, herbed yogurt, quark, creme fraiche, or as part of a savory meal.
Nutrition
- Serving Size: 1 Kartoffelpuffer
- Calories: 119 kcal
- Sugar: 2g
- Sodium: 323mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 46mg
